Korean Glazed Chicken (Dak Gui)
Sweet, savory, and slightly spicy grilled chicken thighs with a sticky gochujang-soy glaze. Ready in 25 minutes—the ultimate weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 6 pieces boneless, skin-on chicken thighs
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp sesame oil
- 3 cloves garlic cloves, minced
- 2 stalks scallions, chopped
Instructions
- 1
Stir gochujang, soy sauce, honey, sesame oil, and garlic in a small bowl until smooth.
- 2
Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Heat oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Sear chicken skin-side down until golden and crispy, about 6 minutes without moving.
- 5
Flip chicken. Spoon glaze over each piece and cook until glaze darkens and chicken reaches 165°F internally, 5 minutes.
- 6
Garnish with scallions. Serve immediately with steamed rice.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- paper towels
- instant-read thermometer
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
